Chicken in Lemon-Plum Sauce
| Yield: | 6 Servings |
| Categories: | Chinese, Chicken |
| 2 | c | Peanut oil |
| 6 | oz | Rice noodles |
| 2 | lb | Chicken breasts, boned and cut into chunks |
| MARINADE: 2 tablespoon sherry | ||
| 2 | tb | Soy sauce |
| 1/4 | ts | Mix vegetable season |
| 2 | ts | Fresh ginger, grated |
| 1 | ts | Honey |
| BATTER: 1 tablespoon oil | ||
| 1 | c | Whole wheat or rice flour |
| 1/2 | c | Arrowroot |
| 1/2 | ts | Soy sauce |
| 1 | ts | Baking powder |
| 2 | c | Ice water |
| LEMON PLUM SAUCE: | ||
| 1 | tb | Oil |
| 1/4 | Inch ginger root, mashed | |
| 1 | Clove garlic, crushed | |
| 2 | tb | Honey |
| 2 | c | Chicken broth |
| 1/2 | c | Lemon juice |
| 3/4 | c | Bottled plum sauce |
| 1 | pn | Salt |
| 2 | tb | Sherry |
| 2 1/2 | tb | Arrowroot |
| 1 | Grated lemon peel | |
| 1 | pn | Salt |
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